Cooking control method, cooking appliance, and electronic device

Abstract

The application discloses a cooking control method, a cooking utensil and an electronic device. It relates to the technical field of cooking control. The method comprises the following steps: starting a cooking function of the cooking utensil, performing a heating operation on food materials inside the cooking utensil until a boiling stage is reached; determining whether the temperature of the bottom of the inner pot of the cooking utensil reaches a preset temperature condition; in the case where the temperature of the bottom of the inner pot reaches the preset temperature condition, controlling a second heating assembly of the cooking utensil to heat the side of the inner pot of the cooking utensil, and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature value until a holding stage is reached, wherein the first preset temperature value is the sum of the boiling point temperature and a first temperature allowance value, and the first temperature allowance value is less than or equal to 3 DEG C. Through the application, the problem that the cooking effect and the cooking speed are affected by the bottom temperature control to avoid pot sticking in the cooking utensil without a coating in the related art is solved.

Description

Technical Field

[0001] This application relates to the field of cooking control technology, and more specifically, to a cooking control method, cooking appliance, and electronic device. Background Technology

[0002] Currently, cooking utensils widely used in the market, such as rice cookers, require the inner pot to have good non-stick properties for easy scraping and washing. Non-stick coatings are often sprayed onto the inner pot. However, there is a risk that the non-stick coating will peel off with use, and if ingested by the user, it will affect the user's health.

[0003] To avoid the aforementioned problems, rice cookers with uncoated inner pots have emerged. For rice cookers with uncoated inner pots, the technology for achieving a non-stick effect mainly relies on maintaining a low temperature at the bottom of the inner pot throughout the cooking process. However, this temperature control limits the normal adjustment of the rice cooker's power, resulting in poor rice cooking and longer cooking times.

[0004] There is currently no effective solution to the problem that cooking utensils with uncoated inner pots rely on bottom temperature control to prevent sticking, which affects cooking results and speed. Summary of the Invention

[0005] The main purpose of this application is to provide a cooking control method, cooking appliance, and electronic device to solve the problem in the related art where cooking appliances with uncoated inner pots use bottom temperature control to prevent sticking, thus affecting the cooking effect and speed.

[0006] To achieve the above objectives, according to one aspect of this application, a cooking control method is provided. The method includes: activating the cooking function of a cooking appliance to heat the ingredients inside the appliance until boiling is achieved; determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached a preset temperature condition; and, if the temperature of the bottom of the inner pot reaches the preset temperature condition, controlling a second heating element of the cooking appliance to heat the side of the inner pot, and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature value, until a heat preservation stage is entered, wherein the first preset temperature value is the sum of the boiling point temperature and a first temperature margin value, and the first temperature margin value is less than or equal to 3°C. By controlling the second heating element to heat the side of the inner pot of the cooking appliance after the temperature of the bottom of the inner pot reaches the preset temperature condition, and controlling the temperature of the bottom of the inner pot, the method achieves the effect of improving the overall uniformity of rice and increasing cooking efficiency while preventing sticking.

[0007] Optionally, determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: determining whether the temperature of the bottom of the inner pot has reached a second preset temperature value, wherein the second preset temperature value is the sum of the boiling point temperature and the second temperature margin value, and the second temperature margin value is greater than or equal to 4°C; if the temperature of the bottom of the inner pot reaches the second preset temperature value, it is determined that the temperature of the bottom of the inner pot has reached the preset temperature condition. Since the second preset temperature value is the critical temperature at which the bottom of the inner pot will reach a state of water evaporation during the cooking process, determining that the temperature of the bottom of the inner pot has reached the preset temperature condition when the temperature of the bottom of the inner pot reaches the second preset temperature value lays the foundation for non-stick control in the subsequent cooking process.

[0008] Optionally, determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: measuring the temperature of the bottom of the inner pot according to a time cycle to obtain the temperature under multiple time cycles; determining whether the temperature difference of the bottom of the inner pot under two time cycles reaches a preset temperature difference value, wherein the two time cycles are two adjacent cycles, or there is at least one time cycle interval between the two time cycles; if the temperature difference under two time cycles reaches the preset temperature difference value, it is determined that the temperature of the bottom of the inner pot has reached the preset temperature condition. By monitoring the temperature of the bottom of the inner pot in real time, determining whether the temperature difference between adjacent or intermittent time cycles reaches the preset temperature difference value, and identifying whether there is a sudden change in the temperature of the bottom of the inner pot, it is possible to determine whether the temperature of the bottom of the inner pot has reached the preset temperature condition, laying the foundation for avoiding overheating and sticking.

[0009] Optionally, the preset temperature difference is positively correlated with heating power, negatively correlated with the amount of food, and positively correlated with the time difference between two time periods. The preset temperature difference is dynamically determined based on real-time heating power, food quantity, and time period differences. This allows for accurate assessment of whether the temperature at the bottom of the inner pot has reached the preset temperature under different operating conditions by judging whether the temperature difference between two time periods reaches the preset temperature, thus laying the foundation for avoiding overheating and sticking.

[0010] Optionally, the time period ranges from 2 seconds to 90 seconds, and / or the preset temperature difference ranges from 0°C to 5°C. By setting the temperature detection time period to the range of 2 seconds to 90 seconds and the preset temperature difference to the range of 0°C to 5°C, it is possible to accurately detect whether there is a sudden change in the temperature at the bottom of the inner pot, laying the foundation for accurately determining whether the temperature at the bottom of the inner pot has reached the preset temperature condition.

[0011] Optionally, when collecting a single temperature within a time period, the collected temperature is determined as the temperature for that time period. When collecting multiple temperatures within a time period, the temperature for that time period is determined based on the central tendency of the collected temperatures. The central tendency is characterized by at least one of the following statistical values: arithmetic mean, weighted average, or median. Within each time period, the representative temperature for that period is determined based on the central tendency of the collected temperature data. The central tendency can be characterized by multiple statistical values ​​such as the arithmetic mean, weighted average, or median. This eliminates the random errors of individual temperature collection points, ensuring the accuracy and reliability of the obtained temperature at the bottom of the inner pot, and laying the foundation for determining whether the temperature at the bottom of the inner pot has reached the preset temperature condition.

[0012] Optionally, each time period has the same length, and / or the number of temperatures collected in each time period is the same. By standardizing the time period settings and temperature data collection, the interference of time differences on temperature detection is eliminated, ensuring the comparability of temperature data in each time period in terms of magnitude, and improving the stability and accuracy of temperature change trend analysis.

[0013] Optionally, determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: determining a first preset duration based on the amount of food, the heating power during the boiling stage, and a first mapping relationship, wherein the first mapping relationship characterizes the relationship between the amount of food, the heating power, and the time it takes for the bottom of the inner pot to dry out during the boiling stage; determining whether the time to enter the boiling stage has reached the first preset duration; and determining that the temperature of the bottom of the inner pot has reached the preset temperature condition if the time to enter the boiling stage has reached the first preset duration. By flexibly determining the first preset duration based on the amount of food and the heating power, and determining whether the duration of the boiling stage has reached the first preset duration, it is possible to identify whether the bottom of the inner pot has reached the critical state of water disappearance indicated by the preset temperature condition, thus laying the foundation for avoiding overheating and sticking.

[0014] Optionally, the first mapping relationship is a formula representing the relationship between the time it takes for the bottom of the inner pot to dry out and the amount of food and heating power. Alternatively, the first mapping relationship is a table recording the correspondence between the amount of food, heating power, and the time it takes for the bottom of the inner pot to dry out. By dynamically matching the amount of food and heating power during the boiling stage, the time required for the bottom of the inner pot to dry out is determined, laying the foundation for identifying whether the bottom of the inner pot has reached the critical state of moisture disappearance indicated by the preset temperature conditions.

[0015] Optionally, the first preset time ranges from 4 to 15 minutes. This covers the time required for the bottom of the inner pot to dry out under different amounts of food and heating power.

[0016] Optionally, determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: querying the preset energy from a second mapping relationship based on the amount of food, wherein the second mapping relationship represents the relationship between the amount of food during the boiling stage and the energy used to reach the point where the water in the bottom of the inner pot is evaporated; determining whether the energy used for heating after entering the boiling stage has reached the preset energy; and determining that the temperature of the bottom of the inner pot has reached the preset temperature condition if the energy used for heating has reached the preset energy. By flexibly determining the preset energy based on the amount of food and determining whether the total heating energy consumed during the boiling stage has reached the preset energy, the system identifies whether the bottom of the inner pot has reached the critical state indicated by the preset temperature condition where the water has evaporated, laying the foundation for avoiding overheating and sticking to the pot.

[0017] Optionally, the second mapping relationship is a formula representing the relationship between the energy required to reach the dry state at the bottom of the inner pot and the amount of food. Alternatively, the second mapping relationship is a table recording the correspondence between the amount of food and the energy required to reach the dry state at the bottom of the inner pot. By dynamically matching the amount of food during the boiling stage to the energy required for the bottom of the inner pot to reach the dry state, a foundation is laid for identifying whether the bottom of the inner pot has reached the critical state of moisture disappearance indicated by the preset temperature conditions.

[0018] Optionally, the preset energy range is 10W to 200W. This covers the energy required to bring the bottom of the inner pot to a dry state under different amounts of food and heating power.

[0019] Optionally, determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: determining that the temperature of the bottom of the inner pot has reached the preset temperature condition if the rate of change of humidity at the vent of the cooking appliance is less than the preset rate of change of humidity; or, determining that the temperature of the bottom of the inner pot has reached the preset temperature condition if the rate of change of gas flow at the vent of the cooking appliance is less than the preset rate of change of gas flow. By monitoring the rate of change of humidity and the rate of change of gas flow at the vent in real time, changes during the moisture evaporation process can be accurately captured, thereby accurately determining whether the temperature of the bottom of the inner pot has reached the preset temperature condition, laying the foundation for avoiding overheating and sticking.

[0020] Optionally, the method further includes: controlling a first heating component for heating the bottom of the inner pot to perform a heating operation at a first power until a second preset time is reached; and performing a step of determining whether the temperature of the bottom of the inner pot has reached a preset temperature condition, wherein the second preset time is less than the total working time of the boiling stage set by the cooking function. Controlling the first heating component to perform the heating operation in the early stage of boiling can achieve a better boiling effect and evaporate most of the water. Determining whether the temperature of the bottom of the inner pot has reached the preset temperature condition in the later stage of boiling can efficiently avoid wasting computing resources caused by starting the determination in the early stage of boiling.

[0021] Optionally, the method further includes: after controlling the first heating component to perform a heating operation at a first power until a second preset time is reached, controlling the first heating component to perform a heating operation at a second power, and performing a step of judging whether the temperature of the bottom of the inner pot has reached the preset temperature condition, wherein the second power is greater than the first power. During the boiling stage, heating is first performed at a lower first power, and after a certain time, the power is increased to a higher second power to continue heating. During this process, the temperature of the bottom of the inner pot is continuously judged to ensure that it has reached the preset temperature condition, thus achieving the goal of accurately and efficiently judging whether the temperature of the bottom of the inner pot has reached the preset temperature condition.

[0022] Optionally, the first power ranges from 150W to 1000W, and / or the second power ranges from 200W to 1500W. By setting the range of the second power to be greater than that of the first power, the temperature change in the later stage of boiling is more obvious, thereby more accurately determining whether the temperature at the bottom of the inner pot has reached the preset temperature condition.

[0023] Optionally, the method further includes: determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition after the boiling stage begins and a second preset time has elapsed; wherein the second preset time is 4 to 10 minutes. Determining whether the temperature of the bottom of the inner pot has reached the preset temperature condition when the boiling stage is maintained for 4 to 10 minutes avoids wasting computational resources by starting the determination in the early stage of boiling.

[0024] Optionally, controlling the second heating element of the cooking appliance to heat the side of the inner pot and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature value until entering the heat preservation stage includes: controlling the second heating element to operate at a third power, controlling the temperature of the side of the inner pot within a target temperature range, and controlling the temperature of the bottom of the inner pot to be less than or equal to the first preset temperature value, thus entering the heat preservation stage, wherein the lower limit of the target temperature range is greater than the boiling point temperature. By controlling the temperature of the side of the inner pot while heating it, the overall uniformity of the rice is improved, and limiting the temperature of the bottom of the inner pot effectively avoids sticking caused by overheating of the bottom of the inner pot.

[0025] Optionally, controlling the second heating element of the cooking appliance to heat the side of the inner pot and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature value until entering the heat preservation stage includes: controlling the second heating element to operate at a third power and controlling the temperature of the side of the inner pot within a target temperature range, wherein the lower limit of the target temperature range is greater than the boiling point temperature; controlling the first heating element for heating the bottom of the inner pot to operate at a fourth power and controlling the temperature of the bottom of the inner pot to be less than or equal to the first preset temperature value, entering the heat preservation stage, wherein the fourth power is less than the third power. By using high-power heating of the side of the inner pot and low-power heating to maintain heating of the bottom of the inner pot, while simultaneously controlling the temperature of both the side and bottom of the inner pot, cooking efficiency is improved while preventing sticking, and the uniformity of food cooking is also enhanced, ensuring the cooking effect of the food.

[0026] Optionally, the third power ranges from 100W to 2000W, and / or the fourth power ranges from 0W to 2000W, and / or the target temperature range is from the boiling point temperature to the boiling point temperature plus 40°C. A larger third power is set for the second heating element heating the side of the inner pot to improve cooking efficiency. Setting the temperature range of the inner pot side within a suitable range avoids both insufficient heating due to low temperatures and uneven heating due to excessive temperatures, thus promoting moisture balance inside and outside the rice, enhancing the heating uniformity of the rice, and improving the cooking effect. A smaller fourth power is set for the first heating element heating the bottom of the inner pot to improve cooking efficiency while preventing sticking.

[0027] Optionally, the temperature of the side or bottom of the inner pot is measured by a non-contact or contact detection device. The non-contact detection device is at least an infrared imaging detection device, and the contact detection device is at least one of the following: a resistive temperature sensor or a capacitive temperature sensor. By introducing diverse temperature measuring devices, the temperature of the side or bottom of the inner pot can be measured directly or indirectly, laying the foundation for flexible temperature control during the cooking process.

[0028] According to another aspect of this application, a cooking appliance is provided. It includes: an inner pot, an outer pot, and a lid; a first heating element disposed at the bottom of the inner pot; a second heating element disposed at the side of the inner pot and / or on the lid; and a controller for cooking food contained in the inner pot using a cooking control method.

[0029] According to another aspect of this application, a computer program product is provided, including a non-volatile computer-readable storage medium storing a computer program that, when executed by a processor, implements a cooking control method.

[0030] According to another aspect of this application, an electronic device is also provided, comprising a processor and a memory; the memory stores computer-readable instructions, and the processor is used to execute the computer-readable instructions, wherein the computer-readable instructions execute a cooking control method when they are run. Attached Figure Description

[0031] The accompanying drawings, which form part of this application, are used to provide a further understanding of this application. The illustrative embodiments and descriptions of this application are used to explain this application and do not constitute an undue limitation of this application. In the drawings:

[0032] Figure 1 This is a schematic diagram of a cooking appliance according to an embodiment of this application;

[0033] Figure 2 This is a schematic diagram of the inner pot of a cooking appliance according to an embodiment of this application;

[0034] Figure 3 This is a flowchart of a cooking control method according to an embodiment of this application;

[0035] Figure 4 The cooking curve is an optional cooking control method provided according to the embodiments of this application. Figure 1 ;

[0036] Figure 5 The cooking curve is an optional cooking control method provided according to the embodiments of this application. Figure 2 ;

[0037] Figure 6 The cooking curve is an optional cooking control method provided according to the embodiments of this application. Figure 2 ;

[0038] Figure 7 The cooking curve is an optional cooking control method provided according to the embodiments of this application. Figure 4 ;

[0039] Figure 8 This is a schematic diagram of a cooking control device according to an embodiment of this application;

[0040] Figure 9 This is a structural block diagram of an electronic device according to an embodiment of this application. Detailed Implementation

[0041] It should be noted that, unless otherwise specified, the embodiments and features described in this application can be combined with each other. This application will now be described in detail with reference to the accompanying drawings and embodiments.

[0042] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0043] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this application are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate for the embodiments of this application described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0044] It should be noted that the information collected in this application (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for display, data used for analysis, etc.) are information and data authorized by the user or fully authorized by all parties. Furthermore, the collection, storage, use, processing, transmission, provision, disclosure, and application of related data all comply with relevant laws, regulations, and standards, necessary confidentiality measures have been taken, and they do not violate public order and good morals. Corresponding operation entry points are provided for users to choose to authorize or refuse. For example, interfaces are set up between this system and relevant users or organizations, providing users with corresponding operation entry points for them to choose to agree to or refuse automated decision-making results; if the user chooses to refuse, the process proceeds to the expert decision-making stage. If the user chooses to agree, the user can view the purpose of data use in real time through the authorization interface and has the right to withdraw authorization or delete data at any time. After authorization is withdrawn, the system will terminate the relevant data processing within 24 hours.

[0045] The substance that causes rice to stick to the pot is mainly starch. During the cooking process, as the water temperature rises, the starch granules inside the rice grains expand and release into the water, forming a starch solution. In the initial stages of cooking, the starch granules only form a mixed solution with the water. At this time, most of the starch granules are in an ungelatinized state and suspended in the mixed solution, while a small portion settles on the surface of the inner pot (in a non-stick state).

[0046] As cooking progresses, starch granules absorb heat and gradually gelatinize, forming a viscous substance called starch gum. Gelatinized and non-gelatinized starch granules have different adhesive strengths; the gelatinized starch granules form starch gum, which has a stronger adhesive force. The gelatinized starch gum gradually adheres to the inner pot surface, and the number of starch granules transforming into starch gum gradually increases during the gelatinization process. During the boiling stage, when the water is about to evaporate, the adhesive force between the starch gum and the inner pot surface is relatively weak due to the presence of moisture, allowing it to be easily scraped off or removed, thus maintaining a non-stick state. If heating continues at high temperatures, the moisture between the starch gum and the inner pot surface gradually decreases, causing the adhesive force to gradually increase, eventually leading to sticking and even burning.

[0047] Starch forms a viscous substance in water, called starch glue, which is the main cause of rice sticking to the pot. The adhesive strength of the starch glue during cooking depends on whether it solidifies or carbonizes. When the starch glue has a strong adhesive force on the inner surface of the inner pot 20, it becomes difficult to scoop the rice, resulting in sticking. Whether the starch glue solidifies or carbonizes is the result of both temperature and time; only prolonged high temperatures will cause the starch glue to solidify or even carbonize.

[0048] The cooking process is actually a gradual increase in temperature at the bottom. Especially after boiling, as the water gradually evaporates, the bottom temperature continues to rise, eventually reaching the high temperature that causes the rice to stick to the pot—that is, the sticking phenomenon begins. Because this high temperature needs to be maintained to cook the rice thoroughly, it leads to increased sticking the longer it cooks. This explains why the rice doesn't stick in the early stages of cooking but does stick later, and why sticking usually occurs when the water has almost evaporated.

[0049] During cooking, rice releases starch into the water. A large amount of starch, under the influence of gravity, settles at the bottom, while a smaller amount adheres to the sides of the inner pot. Therefore, the inner surface of the pot exhibits a starch distribution pattern: less starch on the sides and more on the bottom, with the amount of starch gradually increasing from the sides to the bottom. Areas with higher starch concentrations are also more prone to sticking.

[0050] According to an embodiment of this application, a cooking utensil is provided.

[0051] Figure 1 This is a schematic diagram of a cooking appliance according to an embodiment of this application, such as... Figure 1 As shown, the cooking appliance includes:

[0052] Inner pot 20, outer pot 30 and lid 10.

[0053] The inner pot 20, as the container that comes into direct contact with food, has an uncoated inner wall to ensure health during use. The outer pot 30 provides thermal protection and insulation for the inner pot 20, preventing excessive heat loss and improving the continuity and efficiency of cooking. The lid 10 is used to trap steam inside the pot, promoting even heating of food.

[0054] The first heating element 41 is located at the bottom of the inner pot 20.

[0055] The first heating component 41 is responsible for rapidly heating the water in the inner pot 20 to the boiling point at the beginning of cooking, and after maintaining the boiling and detecting the marked temperature, it controls the temperature drop of the bottom of the inner pot 20 during the rice simmering stage. Since starch is easily deposited at the bottom, the bottom of the pot can be cooled in time, which can avoid the common problem of sticking to the pot during cooking.

[0056] The second heating component 42 is disposed on the side of the inner pot 20 and / or on the lid 10.

[0057] The main task of the second heating component 42 is to control the temperature rise of the side of the inner pot 20 during the rice simmering stage of the cooking process. Since starch is not easily deposited on the side of the inner pot 20, heating the side during the rice simmering stage will supplement the cooking process and prevent sticking. It also improves the uniformity of heating and enhances the taste.

[0058] A controller for cooking food placed in a 20-liter inner pot using cooking control methods.

[0059] The controller coordinates the operation of the first heating component 41 and the second heating component 42 through the cooking control method of this application embodiment, so as to realize dynamic temperature control of the bottom and side of the inner pot 20, thereby solving the problem in the related art that cooking utensils with no coating on the inner pot 20 avoid sticking by controlling the temperature at the bottom, which affects the cooking effect and cooking speed.

[0060] Figure 2 This is a schematic diagram of the inner pot of a cooking appliance according to an embodiment of this application, as shown below. Figure 2 As shown, based on the amount of starch adhering to the inner surface of the inner wall of the inner pot 20, the inner wall of the inner pot 20 can be roughly divided into the following inner pot areas:

[0061] 1. The area where starch moves freely and gravity can change the position of starch is called the non-starch adhesion area, or the third area 23 of the inner pot. Since starch hardly adheres to the third area 23 of the inner pot, sticking to the pot is also almost non-existent.

[0062] 2. The area where starch movement is hindered by the supporting force and friction of the inner surface of the inner pot 20, but gravity can still change the position of the starch, is called the small amount of starch adhesion area, or the second area 22 of the inner pot, which is a slightly sticky area.

[0063] 3. The area where starch movement is hindered by the supporting force and friction of the inner surface of the inner pot 20, and gravity can no longer change the position of the starch, is called the starch sedimentation area, or the first area 21 of the inner pot, which is a heavily sticky area.

[0064] In this application, as Figure 2 As shown, the inner pot first region 21, inner pot second region 22 and inner pot third region 23 can be simply divided according to the following method: In the cross section of the inner pot 20 passing through the axis PA (the cross section is in a vertical plane), the tangent of any point on the inner surface of the inner pot 20 has a first angle with the horizontal line on one side of the outer surface of the inner pot 20 and above the horizontal line. The portion with the first angle less than or equal to 31 degrees forms the inner pot first region 21, the portion with the first angle greater than 31 degrees and less than 90 degrees forms the inner pot second region 22, and the portion with the first angle greater than or equal to 90 degrees forms the inner pot third region 23.

[0065] For example, the tangent LA at point A on the inner surface of the bottom of the inner pot 20 intersects the horizontal line LH, and the two lines form a first angle α on one side of the outer surface of the inner pot 20 and above the horizontal line LH. The angle α is less than 31 degrees, thus the inner pot area at point A is the first inner pot area 21. The tangent LB at point B on the inner surface of the side of the inner pot 20 intersects the horizontal line LH, and the two lines form a first angle β on one side of the outer surface of the inner pot 20 and above the horizontal line LH. The angle β is greater than 31 degrees and less than 90 degrees, thus the inner pot area at point B is the second inner pot area 22. The tangent LC at point C on the inner surface of the upper part of the inner pot 20 intersects the horizontal line LH, and the two lines form a first angle γ on one side of the outer surface of the inner pot 20 and above the horizontal line LH. The angle γ is greater than 90 degrees, thus the inner pot area at point C is the third inner pot area 23.

[0066] The above scheme is an illustrative way of dividing the inner pot area. The inner pot areas are mainly divided based on the different starch adhesive contents that can adhere to different areas. Generally speaking, the first inner pot area 21 is located at the bottom, forming the bottom wall of the inner pot 20, also called the inner pot bottom 21. Regardless of the shape of the inner pot 20, it will have an inner pot first area 21. The second inner pot area 22 and the third inner pot area 23 provide the side walls of the inner pot 20, also collectively referred to as the inner pot side 24. The inner pot 20 has at least one of the inner pot second area 22 and the inner pot third area 23. The inner pot side 24 is located above the inner pot bottom 21. The second inner pot area 22 is also called the inner pot first side, and the inner surface of this part of the inner pot is the first side area. The third inner pot area 23 is also called the inner pot second side, and the inner surface of this part of the inner pot is the second side area.

[0067] According to another aspect of this application, a cooking control method is provided.

[0068] Figure 3 This is a flowchart of a cooking control method according to an embodiment of this application. Figure 3 As shown, the method includes the following steps:

[0069] Step S302: Start the cooking function of the cooking appliance to heat the ingredients inside the cooking appliance until it reaches the boiling stage.

[0070] The cooking appliance can be a rice cooker. Users can select and start the cooking function through the control panel of the rice cooker. The cooking function can be a rice cooking function, for example, a rice cooking function such as "fragrant and chewy" or "quick cook".

[0071] After the cooking function of the cooking appliance is activated, the heating element begins to work. The ingredients inside the appliance can be water and rice, which are then heated. After a water absorption phase and a heating phase, the water temperature gradually rises as the heat increases until boiling is detected, indicating that the temperature inside the pot has reached the boiling point and the appliance has entered the boiling stage. The boiling point temperature varies depending on altitude, ranging from 90℃ to 100℃. For example, the boiling point temperature is 100℃ in plains areas, and decreases by 1℃ for every 300 meters increase in altitude.

[0072] Step S304: Determine whether the temperature of the bottom 21 of the inner pot of the cooking appliance has reached the preset temperature condition.

[0073] In this embodiment, the temperature of the bottom 21 of the inner pot refers to the bottom temperature of the inner wall of the inner pot 20. This temperature can be directly measured by a temperature sensor, or the bottom temperature of the outer wall of the inner pot 20 can be measured and then calculated based on the material and thickness of the inner pot 20. The temperature of the bottom 21 of the inner pot can be the temperature of a single measurement or the average temperature measured over a period of time to reduce the error of a single measurement. If the time period is too long, the temperature change will be too small; if it is too short, the temperature measurement will be inaccurate. The range of this time period can be from 0 seconds to 60 seconds, for example, 10 seconds.

[0074] During the later stages of boiling, it can be detected whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition. The preset temperature condition is the critical temperature at which the bottom 21 of the inner pot will reach a state where the water evaporates during the cooking process. The preset temperature condition can be represented by a preset labeled temperature value. When the temperature of the bottom 21 of the inner pot reaches the labeled temperature value, it indicates that the preset temperature condition has been met. The preset temperature condition can also be represented by the preset temperature difference between two time periods. If the temperature change of the bottom 21 of the inner pot between the two time periods reaches the preset temperature difference, it indicates that the preset temperature condition has been met.

[0075] Step S306: When the temperature of the bottom 21 of the inner pot reaches the preset temperature condition, the second heating component 42 of the cooking appliance is controlled to heat the side 24 of the inner pot of the cooking appliance, and the temperature of the bottom 21 of the inner pot is controlled to be less than or equal to the first preset temperature value until the heat preservation stage is entered. The first preset temperature value is the sum of the boiling point temperature and the first temperature margin value, and the first temperature margin value is less than or equal to 3°C.

[0076] In this embodiment, the temperature of the inner pot side 24 refers to the side temperature of the inner wall of the inner pot 20. This temperature can be directly measured by a temperature sensor, or the side temperature of the outer wall of the inner pot 20 can be measured and then calculated based on the material and thickness of the inner pot 20. The temperature of the inner pot side 24 can be the temperature of a single measurement or the temperature over a period of time to reduce the error of a single measurement. If the time period is too long, the temperature change will be too small; if it is too short, the temperature measurement will be inaccurate. The range of this time period can be from 0 seconds to 60 seconds, for example, 10 seconds.

[0077] When the temperature of the bottom 21 of the inner pot reaches the preset temperature, it indicates that the bottom 21 of the inner pot is about to dry out. Since the bottom 21 of the inner pot is prone to starch deposition, overheating after it dries out can easily cause sticking. After the food at the bottom 21 of the inner pot has dried out, the second heating component 42 of the cooking appliance heats the side 24 of the inner pot. Since the side 24 of the inner pot is less prone to starch deposition, heating the side 24 of the inner pot by the second heating component 42 will not cause overheating and sticking. Moreover, supplementary heating can improve the overall uniformity of the rice. Compared with related technologies that only heat the bottom and keep the temperature of the bottom 21 of the inner pot below the boiling point for a long time, this improves the taste of the rice and increases cooking efficiency.

[0078] It should be noted that after the bottom 21 of the inner pot is dried out, the second heating component 42 of the cooking appliance is mainly controlled to heat the side 24 of the inner pot. However, the first heating component 41 can also be controlled to heat the bottom 21 of the inner pot. Considering that sediment easily accumulates on the bottom 21 of the inner pot, and there is a risk of sticking if it is overheated, the temperature of the bottom 21 of the inner pot needs to be controlled so that its temperature is less than or equal to a first temperature value. The first temperature value is the sum of the boiling point temperature and the second temperature margin value (less than or equal to 3°C). When the boiling point temperature is 100°C, the temperature of the bottom 21 of the inner pot is less than or equal to 103°C. A temperature greater than or equal to 103°C can prevent or minimize the evaporation of moisture in the starch adhesive adhering to the inner surface of the bottom 21 of the inner pot, thereby keeping the starch adhesive in a moist state and preventing sticking. For example, the first temperature value can be selected from either 101°C or 102°C.

[0079] In addition, it should be noted that even after the bottom 21 of the inner pot has dried up, if only the second heating component 42 of the cooking appliance is controlled to heat the side 24 of the inner pot, the heat will be conducted during the temperature rise of the side 24 of the inner pot. If the heat conduction causes the temperature of the bottom 21 of the inner pot to become too hot, there is still a risk of sticking. Therefore, it is also necessary to control the temperature of the bottom 21 of the inner pot so that its temperature is less than or equal to the first temperature value.

[0080] The cooking control method provided in this application embodiment heats the ingredients inside the cooking appliance by activating its cooking function until it reaches the boiling stage. It then determines whether the temperature of the bottom 21 of the inner pot reaches a preset temperature condition. If the temperature of the bottom 21 reaches the preset temperature condition, it controls the second heating component 42 of the cooking appliance to heat the side 24 of the inner pot and controls the temperature of the bottom 21 to be less than or equal to a first preset temperature value until it enters the heat preservation stage. The first preset temperature value is the sum of the boiling point temperature and a first temperature margin value, which is less than or equal to 3°C. This method solves the problem in related technologies where cooking appliances with uncoated inner pots (20) rely on bottom temperature control to prevent sticking, thus affecting cooking performance and speed. By controlling the second heating component 42 to heat the side 24 of the inner pot after the temperature of the bottom 21 reaches the preset temperature condition and controlling the temperature of the bottom 21, it achieves the effect of improving the overall uniformity of rice and increasing cooking efficiency while preventing sticking.

[0081] Optionally, in the cooking control method provided in this application embodiment, determining whether the temperature of the bottom 21 of the inner pot of the cooking appliance has reached the preset temperature condition includes: determining whether the temperature of the bottom 21 of the inner pot has reached the second preset temperature value, wherein the second preset temperature value is the sum of the boiling point temperature and the second temperature margin value, and the second temperature margin value is greater than or equal to 4°C; if the temperature of the bottom 21 of the inner pot reaches the second preset temperature value, determining that the temperature of the bottom 21 of the inner pot has reached the preset temperature condition.

[0082] The second preset temperature value is a marker temperature. In the later stage of boiling, it is detected whether the temperature of the bottom 21 of the inner pot has reached the preset marker temperature value. The purpose of detecting the marker temperature value is to capture the critical moment when the bottom 21 of the inner pot is about to dry up during the cooking process. The marker temperature is set based on the principle that the temperature of the bottom 21 of the inner pot will rise when the water dries up. The marker temperature value is the sum of the boiling point temperature and the first temperature margin value.

[0083] Because the boiling phase of the rice cooking function involves water, while the simmering phase involves the water drying out, a certain degree of superheat exists between the temperature of the bottom 21 of the inner pot and the water temperature to ensure boiling. For example, if the boiling point of water is 100℃, the temperature of the bottom 21 of the inner pot during boiling will be greater than or equal to 101℃. Due to this superheat, the temperature of the bottom 21 of the inner pot during the boiling phase will be greater than or equal to the boiling point + 1℃. When the water dries out, the temperature of the bottom 21 of the inner pot will rise. To improve the accuracy of the determination, a temperature rise of 3℃ needs to be detected, and the first temperature margin value is greater than or equal to 4℃. Therefore, the indicated temperature is greater than or equal to the boiling point + 4℃. The maximum indicated temperature can be the sum of the boiling point and 40℃. At this indicated temperature, the rice will undergo the Maillard reaction, and the rice will release its aroma. Optionally, the indicated temperature may not exceed the sum of the boiling point of water and 15℃. Whether or not food sticks to the pan is the result of the combined effects of time and temperature on the starch adhesive. Therefore, it is acceptable for the marked temperature to be higher than the temperature of the inner surface of the bottom 21 of the inner pot during subsequent cooking. This is because the inner surface of the bottom 21 of the inner pot will not remain at the marked temperature for an extended period. Consequently, a brief period of "high temperature (marked temperature)" on the inner surface of the bottom 21 of the inner pot will not immediately cause the moisture in the starch adhesive to evaporate rapidly, nor will it lead to food sticking. For example, with a boiling point of 100°C, the marked temperature can be greater than or equal to 104°C and less than or equal to 140°C. For instance, one of the following temperatures can be selected: 110°C, 115°C, 120°C, 125°C, 130°C, or 135°C.

[0084] Figure 4 The cooking curve is an optional cooking control method provided according to the embodiments of this application. Figure 1 ,like Figure 4 As shown, the cooking function is a rice cooking function. The first heating component 41 includes a bottom heating component Pa, and the second heating component 42 includes a side heating component Pb and a top heating component Pc. The cooking stages include a water absorption stage, a heating cooking stage, a boiling stage (including a boiling maintenance stage A and a boiling maintenance stage B), a rice simmering stage, and a heat preservation stage.

[0085] During the water absorption and heating stages, at least one of the bottom heating element Pa, the side heating element Pb, and the top heating element Pc is controlled to operate to achieve heating until boiling is detected, entering the boiling maintenance stage A. In the boiling maintenance stage A, the bottom heating element Pa is controlled to operate at power P0. At least one of the side heating elements Pb and the top heating element Pc can be controlled to operate, or neither can operate. After a period of time, the bottom heating element Pa heats the bottom 21 of the inner pot at power P1 (greater than P0), entering the boiling maintenance stage B. In the boiling maintenance stage B, the temperature of the bottom 21 of the inner pot (i.e., the temperature of the inner bottom of the inner pot 20) is detected to have reached a critical point (i.e., the marked temperature). If the temperature of the bottom 21 of the inner pot reaches the critical point, the side heating element Pb can be controlled to operate at power P2, and the top heating element Pc can be controlled to operate (or not operate), until the rice cooking stage begins. During the rice-cooking stage, the side heating element Pb is controlled to operate at power P3, and the bottom heating element Pa and the top heating element Pc are controlled to operate or not operate, until the heat preservation stage begins. During the heat preservation stage, at least one of the bottom heating element Pa, the side heating element Pb, and the top heating element Pc is controlled to operate, or none of them may operate, until the user opens the lid to eat.

[0086] from Figure 4 As can be seen, before the temperature of the bottom 21 of the inner pot reaches the critical point, the temperature of the bottom 21 of the inner pot is greater than or equal to the temperature of the side 24 of the inner pot. After the temperature of the bottom 21 of the inner pot reaches the critical point, the temperature of the bottom 21 of the inner pot is less than or equal to the temperature of the side 24 of the inner pot, thus avoiding the bottom 21 of the inner pot from overheating and sticking to the pot in the later stage of cooking.

[0087] In order to accurately capture the dynamic changes in temperature of the bottom 21 of the inner pot during cooking and promptly identify the critical temperature that may cause food to stick to the pot, optionally, in the cooking control method provided in this application embodiment, determining whether the temperature of the bottom 21 of the inner pot of the cooking appliance has reached the preset temperature condition includes: measuring the temperature of the bottom 21 of the inner pot according to a time cycle to obtain the temperature under multiple time cycles; determining whether the temperature difference of the bottom 21 of the inner pot under two time cycles reaches the preset temperature difference value, wherein the two time cycles are two adjacent cycles, or there is at least one time cycle interval between the two time cycles; if the temperature difference under two time cycles reaches the preset temperature difference value, determining that the temperature of the bottom 21 of the inner pot has reached the preset temperature condition.

[0088] For example, the temperature of the bottom 21 of the inner pot can be periodically collected during the later stage of boiling. Within each time period, the temperature of the bottom 21 of the inner pot is collected several times, and a representative temperature (e.g., the average temperature, to eliminate the error that may be caused by a single measurement and reduce the amount of calculation for subsequent temperature comparison) is determined based on the several temperatures collected within each time period as the temperature of that time period, thus obtaining the temperature for multiple time periods.

[0089] The temperature data generated over multiple time periods forms dynamic temperature change information. Since heating continues even when the bottom 21 of the inner pot is about to dry out, the temperature of the bottom 21 will experience a sudden change. Based on this dynamic temperature change information, the temperature rise of the bottom 21 can be determined, and whether a sudden temperature rise occurs, thus determining whether the temperature of the bottom 21 has reached the preset temperature condition. For example, continuing heating when the bottom 21 of the inner pot is about to dry out causes a temperature sudden change. The temperature difference before and after the sudden change is represented by a preset temperature difference value. The average temperature of two consecutive time periods (or one or more periods apart) can be compared. If the temperature difference between these two time periods reaches the preset temperature difference value, it indicates that a sudden temperature change has occurred in the bottom 21 of the inner pot, and it is determined that the temperature of the bottom 21 of the inner pot has reached the preset temperature condition.

[0090] This embodiment monitors the temperature of the bottom 21 of the inner pot in real time, determines whether the temperature difference between adjacent or intermittent time periods reaches the preset temperature difference, and identifies whether the temperature of the bottom 21 of the inner pot changes abruptly, so as to determine whether the temperature of the bottom 21 of the inner pot reaches the preset temperature condition, thus laying the foundation for avoiding overheating and sticking to the pot.

[0091] Optionally, in the cooking control method provided in the embodiments of this application, the preset temperature difference is positively correlated with the heating power, negatively correlated with the amount of food, and positively correlated with the time difference between two time periods.

[0092] For example, the amount of food in the cooking appliance is first identified. This can be achieved by direct weighing, or by determining the amount during the water absorption and heating stages through a judgment procedure. For instance, the amount of food can be determined by the time required to raise the temperature to the same level under the same heating power, or by the temperature rise under the same heating power and heating time. Next, the heating power for the boiling stage is determined, along with the length of the time period used to periodically collect the temperature of the bottom 21 of the inner pot during the boiling stage, and the time difference between two time periods. For example, when cooking two cups of rice (300g), the heating power is 1300W, and the time difference between the two time periods is 20 seconds.

[0093] Then, a preset temperature difference is determined based on the heating power during the boiling stage, the dynamic amount of food, and the time difference between two time periods. A higher preset temperature difference is used when the heating power is high or the amount of food is small, while a lower preset temperature difference is used when the heating power is low or the amount of food is large. Furthermore, the larger the time difference between two time periods, the larger the preset temperature difference, ensuring accurate capture of the temperature change trend at the bottom 21 of the inner pot across different time scales. For example, the time difference between two time periods refers to two adjacent time periods, where at least one time period is longer, resulting in a larger time difference. Alternatively, the time difference between two time periods refers to two time periods separated by multiple time periods; the more time periods separated, the larger the time difference.

[0094] For example, multiple sets of parameters can be measured (temperature difference between two time periods when the bottom 21 of the inner pot reaches the water-dry state, time difference between two time periods, heating power, and amount of food). A curve is fitted based on these multiple sets of parameters, and the preset temperature difference corresponding to the current heating power, amount of food, and time difference between two time periods is determined based on the fitted curve. Alternatively, a lookup table can be determined based on the multiple sets of parameters, and the preset temperature difference corresponding to the current heating power, amount of food, and time difference between two time periods can be determined based on the lookup table. Another example is that a functional relationship can be determined based on the curve fitted by the multiple sets of parameters, and the current heating power, amount of food, and time difference between two time periods can be substituted into the functional relationship to obtain the corresponding preset temperature difference.

[0095] This embodiment dynamically determines the preset temperature difference based on the real-time heating power, the amount of food, and the time cycle difference. Thus, under different operating conditions, it can accurately determine whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition by judging whether the temperature difference between two time cycles reaches the preset temperature difference, laying the foundation for avoiding overheating and sticking to the pot.

[0096] Optionally, in the cooking control method provided in the embodiments of this application, the time period ranges from 2 seconds to 90 seconds, and / or the preset temperature difference ranges from 0°C to 5°C.

[0097] The time period ranges from 2 seconds to 90 seconds, covering the periodic temperature detection needs of different heating scenarios, from short, rapid heating to continuous, slow heating. In one optional implementation, the time period ranges from 20 seconds to 40 seconds, which can be applied to the periodic temperature detection needs of most heating scenarios. For example, the time period can be selected from 25 seconds, 30 seconds, or 35 seconds. The heating mode for the boiling stage can be either continuous power or duty cycle heating. In duty cycle heating mode, the heating duration Tb and the stop duration Tc alternate within the time period Ta.

[0098] The preset temperature difference represents the temperature difference before and after a sudden temperature change (caused by continued heating when the water at the bottom 21 of the inner pot has almost dried up). The preset temperature difference setting takes into account the effects of heating power, the amount of food, and the time difference between two time cycles. The preset temperature difference ranges from 0℃ to 5℃, that is, greater than 0℃ and less than or equal to 5℃. For high heating power, small amounts of rice, or large time differences between two time cycles, the preset temperature difference can be set higher to accommodate rapidly changing temperatures. Conversely, for high heating power, small amounts of rice, or large time differences between two time cycles, the preset temperature difference can be set lower to ensure accurate temperature control. For example, the preset temperature difference can be selected from 1℃, 2℃, 3℃, and 4℃.

[0099] This embodiment sets the temperature detection time period to a range of 2 to 90 seconds and the preset temperature difference to a range of 0°C to 5°C, thereby accurately capturing whether the temperature of the bottom 21 of the inner pot changes abruptly, laying the foundation for accurately judging whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition.

[0100] Optionally, in the cooking control method provided in the embodiments of this application, when a temperature is collected within a time period, the collected temperature is determined as the temperature of that time period; when multiple temperatures are collected within a time period, the temperature of that time period is determined based on the central tendency of the multiple collected temperatures, wherein the central tendency is characterized by at least one of the following statistical values: arithmetic mean, weighted average, and median.

[0101] During the later stages of boiling, the temperature of the bottom 21 of the inner pot is collected once or more times within each time period. If only one temperature is collected (n1 = 1), this temperature value is directly taken as the temperature for that time period. If multiple temperature collections are made (n1 > 1), the temperatures T1, T2, ..., Tn of each collection point are recorded to determine the representative temperature for that time period, which is then taken as the temperature for that time period.

[0102] For example, the temperature of the bottom 21 of the inner pot is collected multiple times within each time period. For the multiple temperature data T1, T2, T3...Tn collected in the current time period, their central tendency is analyzed to generate a representative temperature M1 for the current time period. In the next time period, multiple temperature data Ta1, Ta2, Ta3...Tan are collected, and their central tendency is analyzed to generate another representative temperature M2. By comparing M1 and M2, the temperature change trend of the bottom 21 of the inner pot is determined.

[0103] For example, the representative temperature for a time period can be the arithmetic mean of all temperature data within that time period, thus ensuring the comprehensiveness and objectivity of the temperature data for that time period. Alternatively, the representative temperature for a time period can be the weighted average of all temperature data within that time period, assigning different weights to temperature data at different points in time to reflect the dynamic characteristics of temperature changes over time. The weights can be set either increasing or decreasing, depending on the expected pattern of temperature change. Decreasing weights are suitable for situations where temperatures change rapidly over a short period, ensuring that recent temperature data carries greater weight in determining the central tendency. Another example is that the representative temperature for a time period can be the median of all temperature data within that time period, effectively filtering out the influence of extreme values.

[0104] In this embodiment, the representative temperature of each time period is determined based on the central tendency of the collected temperature data. The central tendency can be characterized by various statistical values ​​such as arithmetic mean, weighted average or median, which can eliminate the random error of individual temperature collection points and ensure the accuracy and reliability of the temperature of the bottom 21 of the inner pot. This lays the foundation for judging whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition.

[0105] Optionally, in the cooking control method provided in the embodiments of this application, each time cycle has the same length, and / or the number of temperatures collected in each time cycle is the same.

[0106] For example, in the later stage of boiling, a fixed time period Ta can be preset, with each time period having the same length, t1 = t2 = Ta. This ensures that the periodic temperature acquisition and analysis are carried out on the same time scale, which helps to eliminate data analysis bias caused by different period lengths. The end time of the previous time period can be set to be the same as the start time of the next time period, maintaining the continuity of the temperature data acquisition process and improving the reliability of temperature change trend judgment.

[0107] For example, in the later stages of boiling, when the length of each time period is the same, the number of temperature data collections (n) within each time period can be kept consistent, n1 = n2, thus avoiding data distortion caused by different sampling frequencies. Furthermore, when the length of each time period is different, the number of samplings can be matched with the time period to ensure the same sampling frequency, avoiding data distortion caused by different sampling frequencies.

[0108] This embodiment eliminates the interference of time differences on temperature detection by setting a standardized time period and collecting temperature data, ensuring the comparability of temperature data in each time period in terms of magnitude, and improving the stability and accuracy of temperature change trend analysis.

[0109] Figure 5 The cooking curve is an optional cooking control method provided according to the embodiments of this application. Figure 2 ,like Figure 5 As shown, the cooking function is a rice cooking function. The first heating component 41 includes a bottom heating component Pa, and the second heating component 42 includes a side heating component Pb and / or a top heating component Pc. The cooking stages include a water absorption stage, a heating cooking stage, a boiling stage (including a boiling maintenance stage A and a boiling maintenance stage B), a rice simmering stage, and a heat preservation stage. The cooking process ends when the rice simmering stage ends. Figure 5 It mainly shows the cooking curve during the boiling stage.

[0110] After cooking begins, boiling is detected and the process enters the sustained boiling A stage. During the sustained boiling A stage, the bottom heating element Pa is controlled to operate at power P0, and at least one of the side heating elements Pb and the top heating element Pc is controlled to operate (or not operate), and the temperature of the bottom 21 of the inner pot (i.e., the temperature of the inner bottom of the inner pot 20) is detected.

[0111] The heating method of the bottom heating element Pa can be duty cycle heating, with a period Ta, heating duration Tb, and stop duration Tc, where Ta = Tb + Tc. The temperature of the bottom 21 of the inner pot can be measured periodically. During the time period t1, the temperatures T1, T2, T3...Tn are collected, and the average value M1 of the n1 collected data is calculated. M1 can be an arithmetic mean, M1 = (T1 + T2 + ... Tn) / n. During the time period t2, the temperatures Ta1, Ta2, Ta3...Tan are collected, and the average value M2 of the n1 collected data is calculated. M2 can be an arithmetic mean, M2 = (Ta1 + Ta2 + ... Tan) / n. During the time period tx, the temperatures Tb1, Tb2, Tb3...Txn are collected, and the average value Mx of the n1 collected data is calculated. Mx can be an arithmetic mean, Mx = (Tb1 + Tb2 + ... Tbn) / n.

[0112] During the process of detecting the temperature of the bottom 21 of the inner pot, it is determined whether the temperature of the bottom 21 of the inner pot reaches the critical conversion point. The temperature difference Mx - Mx - z of the bottom 21 of the inner pot in two cycles is ≥ y, where 0°C < y ≤ 5°C and x > z. At this time, the power of the bottom heating component Pa is P1 (greater than P0), and it enters the stage of maintaining boiling B. In the stage of maintaining boiling B, the side heating component Pb is controlled to work at a power P2 (greater than P1), and at least one of the bottom heating component Pa (with a power of P3, less than P2) and the top heating component Pc is controlled to work (or may not work) until it enters the stage of simmering rice.

[0113] It can be seen from Figure 5 that before the temperature of the bottom 21 of the inner pot reaches the critical point, the temperature of the bottom 21 of the inner pot is greater than or equal to the temperature of the side 24 of the inner pot. After the temperature of the bottom 21 of the inner pot reaches the critical point, the temperature of the bottom 21 of the inner pot is less than or equal to the temperature of the side 24 of the inner pot, thus avoiding overheating and sticking of the bottom 21 of the inner pot in the later stage of cooking.

[0114] Figure 6 is the cooking curve of the optional cooking control method provided according to the embodiments of the present application Figure 3 , which is the same as Figure 5 . The cooking function is the rice - cooking function, mainly showing the cooking curve in the boiling stage. The temperature of the bottom 21 of the inner pot is measured by a periodic temperature - measuring method. It can be seen from Figure 6 that before the temperature of the bottom 21 of the inner pot reaches the critical point, the temperature of the bottom 21 of the inner pot is greater than or equal to the temperature of the side 24 of the inner pot. After the temperature of the bottom 21 of the inner pot reaches the critical point, the temperature of the bottom 21 of the inner pot is less than or equal to the temperature of the side 24 of the inner pot, thus avoiding overheating and sticking of the bottom 21 of the inner pot in the later stage of cooking.

[0115] Optionally, in the cooking control method provided by the embodiments of the present application, determining whether the temperature of the bottom 21 of the inner pot of the cooking appliance reaches the preset temperature condition includes: determining a first preset duration according to the amount of ingredients, the heating power in the boiling stage, and the first mapping relationship, where the first mapping relationship represents the relationship between the amount of ingredients, the heating power, and the time when the bottom 21 of the inner pot reaches the state of dry water in the boiling stage; determining whether the time when entering the boiling stage reaches the first preset duration; and when the time when entering the boiling stage reaches the first preset duration, determining that the temperature of the bottom 21 of the inner pot reaches the preset temperature condition.

[0116] Before starting the cooking function, the time required from the start of boiling until the bottom 21 of the inner pot reaches the state of dry water under different amounts of ingredients and heating - power configurations is obtained, and multiple groups of parameters are obtained. According to the multiple groups of parameters, a first mapping relationship is constructed, and the first mapping relationship is used to determine the time required from the start of boiling until the bottom 21 of the inner pot reaches the state of dry water under different amounts of ingredients and heating - power configurations.

[0117] After the cooking function is activated, the timer starts from the moment the boiling stage is detected, continuously monitoring the boiling duration. A first preset duration is determined based on the amount of food, the heating power during the boiling stage, and a first mapping relationship. When the boiling duration reaches the first preset duration, it indicates that the water at the bottom 21 of the inner pot has evaporated, and the temperature of the bottom 21 of the inner pot has reached the preset temperature condition. At this time, the second heating component 42 is controlled to perform a heating operation to assist in the even heating of the food and prevent sticking caused by overheating of the bottom 21 of the inner pot.

[0118] This embodiment flexibly determines the first preset time by adjusting the amount of ingredients and heating power, and judges whether the duration of the boiling stage reaches the first preset time, thereby identifying whether the bottom 21 of the inner pot has reached the critical state of moisture disappearance indicated by the preset temperature conditions, laying the foundation for avoiding overheating and sticking to the pot.

[0119] The first mapping relationship can take many forms. Optionally, in the cooking control method provided in this application embodiment, the first mapping relationship is a relational expression, which represents the relationship between the time it takes for the bottom 21 of the inner pot to reach the water-dry state and the amount of food and the heating power. Alternatively, the first mapping relationship is a relational table, which records the correspondence between the amount of food, the heating power and the time it takes for the bottom 21 of the inner pot to reach the water-dry state.

[0120] The first mapping relationship characterizes the relationship between the time it takes for the bottom 21 of the inner pot to reach a state of dryness during the boiling stage and the amount of food and heating power. The amount of food can be determined by direct weighing, indirectly by the temperature change during the same time period of water absorption and heating, or indirectly by the time under the same temperature change conditions during water absorption and heating. In the rice cooking function, the amount of food is also the amount of rice and water, which can be 1 cup, 2 cups, ... up to 10 cups (1 cup of rice is 150g), with a rice-to-water ratio of 1:1.2 to 1.5. The larger the amount of rice, the smaller the rice-to-water ratio.

[0121] For example, if the ingredients are rice and water, and the first mapping relationship is a formula, the formula can be t0 = K1M - K2N, where M is the amount of rice and water, N is the heating power, K1 is the rice-to-water conversion coefficient, reflecting the positive effect of the amount of rice and water on the time t0 required for the bottom of the pot to dry out, and K2 is the power conversion coefficient, reflecting the negative effect of the heating power on the time t0 required for the bottom of the pot to dry out. For example, K1 can be 0.8 and K2 can be 100. Taking M as 370g and N as 0.3kw as an example, the corresponding time t0 required for the bottom of the pot to dry out is: t0 = 0.8 * 370g - 100 * 0.3kw, which gives t0 as 266s. The above is an illustrative example of one approach in the first mapping relationship, and is not limited to the values ​​mentioned above. The values ​​of K1 and K2 can be adjusted according to the actual power of the heating components and stored in the control system. Thus, during cooking, the cooking appliance can determine the heating time t0 based on the actual amount of rice and the actual power. The time required for the bottom of the pot to reach the dry state is related to the amount of rice and water and the heating power. With a constant heating power, the larger the amount of rice and water, the longer the time required for the bottom of the pot to reach the dry state; conversely, with a fixed amount of rice and water, a higher heating power will shorten the time required for the bottom of the pot to reach the dry state. During the boiling stage, the real-time detected amount of rice and water and the heating power are substituted into the relationship in the first mapping relationship to obtain the time required for the bottom of the pot to reach the dry state.

[0122] For example, when the first mapping relationship is a relational table, it records the time required from the start of boiling until the bottom 21 of the inner pot reaches the dry state under different amounts of ingredients and heating power configurations. During the boiling stage, based on the real-time monitored rice-water volume and heating power, the relational table is consulted to obtain the time required for the bottom 21 of the inner pot to reach the dry state. Table 1 is the relational table of the first mapping relationship when cooking Northeast rice with a power of 1300W during the boiling stage. According to Table 1, it can be seen that when the heating power is constant, the larger the rice-water volume, the longer the time required for the bottom 21 of the inner pot to reach the dry state.

[0123] Table 1

[0124]

[0125] This embodiment dynamically matches the amount of food and heating power during the boiling stage to the time required for the bottom 21 of the inner pot to reach a state of dryness, laying the foundation for identifying whether the bottom 21 of the inner pot has reached the critical state of water disappearance indicated by the preset temperature conditions.

[0126] Optionally, in the cooking control method provided in the embodiments of this application, the range of the first preset time is 4 minutes to 15 minutes.

[0127] The first preset time is an estimate of the time required for the bottom 21 of the inner pot to go from boiling to complete evaporation of water, based on the amount of food and heating power. This time is set within a range of 4 to 15 minutes (4 minutes or more, less than or equal to 15 minutes), covering the time required for the bottom 21 of the inner pot to reach a dry state under different amounts of food and heating power. Optionally, the first preset time can be set within a range of 8 to 12 minutes. For example, a first preset time of 9, 10, or 11 minutes can be selected, which more closely approximates the average time for most foods to go from boiling to complete evaporation, improving the accuracy and practicality of determining the time required from boiling to the dry state.

[0128] Optionally, in the cooking control method provided in this application embodiment, determining whether the temperature of the bottom 21 of the inner pot of the cooking appliance has reached the preset temperature condition includes: querying the preset energy from the second mapping relationship according to the amount of food, wherein the second mapping relationship represents the relationship between the amount of food in the boiling stage and the energy used to bring the bottom 21 of the inner pot to a dry state; determining whether the energy used for heating operation after entering the boiling stage has reached the preset energy; and determining that the temperature of the bottom 21 of the inner pot has reached the preset temperature condition if the energy used for heating operation has reached the preset energy.

[0129] Before starting the cooking function, the heating energy required from boiling to the bottom 21 of the inner pot being dried up is obtained for different amounts of ingredients. Multiple sets of parameters are obtained, and a second mapping relationship is constructed based on the multiple sets of parameters. The second mapping relationship is used to determine the heating energy required from boiling to the bottom 21 of the inner pot being dried up for different amounts of ingredients.

[0130] After the cooking function is started, the total heating energy consumed during the boiling stage is calculated in real time from the moment the boiling stage is detected. A preset energy is determined based on the amount of food and a second mapping relationship. If the total heating energy consumed during the boiling stage exceeds the preset energy, it indicates that the water at the bottom 21 of the inner pot has dried up, and the temperature of the bottom 21 of the inner pot has reached the preset temperature condition. At this time, the second heating component 42 is controlled to perform a heating operation to assist in the even heating of the food and prevent sticking caused by overheating of the bottom 21 of the inner pot.

[0131] This embodiment flexibly determines the preset energy based on the amount of ingredients and judges whether the total heating energy consumed during the boiling stage reaches the preset energy, thereby identifying whether the bottom 21 of the inner pot has reached the critical state of water disappearance indicated by the preset temperature condition, laying the foundation for avoiding overheating and sticking to the pot.

[0132] The second mapping relationship can take many forms. Optionally, in the cooking control method provided in this application embodiment, the second mapping relationship is a relational expression, which represents the relationship between the energy used to achieve the water-drying state of the bottom 21 of the inner pot and the amount of ingredients. Alternatively, the second mapping relationship is a relational table, which records the correspondence between the amount of ingredients and the energy used to achieve the water-drying state of the bottom 21 of the inner pot.

[0133] The second mapping relationship characterizes the relationship between the energy used to reach the dry state at the bottom of the pot during the internal boiling stage and the amount of food. The amount of food can be determined by direct weighing, indirectly by the temperature change during the same time period of water absorption and heating, or indirectly by the time under the same temperature change conditions during the water absorption and heating stages. In the rice cooking function, the amount of food is also the amount of rice and water, which can be 1 cup, 2 cups, ... up to 10 cups (1 cup of rice is 150g), with a rice-to-water ratio of 1:1.2 to 1.5. The larger the amount of rice, the smaller the rice-to-water ratio.

[0134] For example, if the food ingredient is rice and water, and the second mapping relationship is expressed as an equation, the equation can be: E0 = K3M, where M is the amount of rice and water, and K3 is the rice-water conversion coefficient, reflecting the influence of the amount of rice and water on the energy required to reach the dry state of the bottom 21 of the inner pot. The energy required to reach the dry state of the bottom of the pot is positively correlated with the amount of rice and water; the more rice and water, the greater the energy required to reach the dry state of the bottom 21 of the inner pot. For example, K3 can be 0.3, M is in grams, and E0 is in watts (WH). K3 is not limited to a single value and can be selected according to different ambient temperatures or different types of rice. During the boiling stage, substituting the real-time detected amount of rice and water into the equation in the second mapping relationship yields the result that the greater the energy required to reach the dry state of the bottom 21 of the inner pot, the greater the energy required to reach the dry state of the bottom 21 of the inner pot.

[0135] For example, when the second mapping relationship is a relational table, it records the energy required from boiling until the bottom 21 of the inner pot is dry for different amounts of ingredients. During the boiling stage, the energy required for the bottom 21 of the inner pot to dry up is obtained by querying the relational table based on the real-time monitored rice-water volume. Table 2 shows the relational table of the second mapping relationship when cooking Northeast rice during the boiling stage. According to Table 2, the greater the rice-water volume, the greater the energy required for the bottom 21 of the inner pot to dry up.

[0136] Table 2

[0137]

[0138] This embodiment dynamically matches the energy required for the bottom 21 of the inner pot to reach a state of water depletion by adjusting the amount of food during the boiling stage, thus laying the foundation for identifying whether the bottom 21 of the inner pot has reached the critical state of water disappearance indicated by the preset temperature conditions.

[0139] Optionally, in the cooking control method provided in the embodiments of this application, the preset energy range is 10W to 200W.

[0140] The preset energy is an estimate of the heating energy required for the bottom 21 of the inner pot to heat from the initial boiling point to the point where the water has mostly evaporated, based on the amount of food. The preset energy range is from 10W to 200W, that is, greater than or equal to 10W and less than or equal to 200W, which can cover the energy required to heat different amounts of food to a state where the water has evaporated. Optionally, the preset energy range is from 50W to 100W. For example, the preset energy can be selected from 60W, 70W, 80W, and 90W, which is closer to the energy required for most foods to heat from boiling to the point where the water has evaporated, improving the accuracy and practicality of determining the energy required from boiling to the point where the water has evaporated.

[0141] Figure 7 The cooking curve is an optional cooking control method provided according to the embodiments of this application. Figure 4 ,like Figure 7 As shown, the cooking function is a rice cooking function. The first heating component 41 includes a bottom heating component Pa, and the second heating component 42 includes a side heating component Pb and a top heating component Pc. The cooking stages include a water absorption stage, a heating cooking stage, a boiling stage (including a boiling maintenance stage A), a rice simmering stage (including a rice simmering stage A and a rice simmering stage B), and a heat preservation stage.

[0142] During the water absorption and heating stages, at least one of the bottom heating element Pa, the side heating element Pb, and the top heating element Pc is controlled to operate to achieve heating until boiling is detected, entering the boiling maintenance stage A. In the boiling maintenance stage A, the bottom heating element Pa is controlled to operate at power P0. At least one of the side heating elements Pb and the top heating element Pc can also be controlled to operate (or not operate). It is detected whether the heating time of the boiling maintenance stage A reaches a first preset time t0, or whether the energy of the heating test in the boiling maintenance stage A reaches a preset energy E0. If the heating time of the boiling maintenance stage A reaches the first preset time t0, or the energy of the heating test in the boiling maintenance stage A reaches the preset energy E0, the rice simmering stage begins. In the rice simmering stage, the side heating element Pb is controlled to operate at power P2, and the bottom heating element Pa and / or the top heating element Pc are controlled to operate until the heat preservation stage begins. In the heat preservation stage, at least one of the bottom heating element Pa, the side heating element Pb, and the top heating element Pc is controlled to operate, or none of them can operate, until the user opens the lid to eat.

[0143] from Figure 7As can be seen, before the heating time of the boiling A stage reaches the first preset time t0, or before the energy of the boiling A stage heating test reaches the preset energy E0, the temperature of the bottom 21 of the inner pot is greater than or equal to the temperature of the side 24 of the inner pot. After the heating time of the boiling A stage reaches the first preset time t0, or after the energy of the boiling A stage heating test reaches the preset energy E0, the temperature of the bottom 21 of the inner pot is less than or equal to the temperature of the side 24 of the inner pot, thus avoiding the bottom 21 of the inner pot from overheating and sticking to the pot in the later stage of cooking.

[0144] Optionally, in the cooking control method provided in this application embodiment, determining whether the temperature of the bottom 21 of the inner pot of the cooking appliance has reached the preset temperature condition includes: determining that the temperature of the bottom 21 of the inner pot has reached the preset temperature condition when the humidity change rate of the exhaust port of the cooking appliance is less than the preset humidity change rate; or, determining that the temperature of the bottom 21 of the inner pot has reached the preset temperature condition when the gas flow rate change rate of the exhaust port of the cooking appliance is less than the preset gas flow rate change rate.

[0145] During the cooking process, especially in the boiling stage, humidity and gas flow rates at the vent can be obtained in real time using a humidity sensor and a gas flow meter located at the vent. Later in the boiling stage, the rate of change of humidity and gas flow rates at the vent over time can be used as an indicator to determine whether the temperature at the bottom 21 of the inner pot has reached the preset temperature.

[0146] For example, during the testing phase, preset humidity change rate and preset gas flow rate change rate are determined through multiple experiments to distinguish between the boiling stage with water and the stage where the water is about to evaporate completely. When the humidity change rate at the exhaust port drops to near the preset humidity change rate, or the gas flow rate change rate drops to near the preset gas flow rate change rate, it indicates that the water evaporation rate has slowed down significantly, and the bottom of the pot is close to being dry.

[0147] If the humidity change rate at the exhaust port is lower than the preset humidity change rate, or the gas flow rate change rate is lower than the preset gas flow rate change rate, it is determined that the bottom of the pot has reached the dry state. The side and / or top heating modes are then activated to maintain a balanced temperature distribution inside the pot and prevent food from sticking to the pot due to overheating.

[0148] This embodiment can accurately capture changes in the moisture evaporation process by real-time monitoring of the humidity change rate and gas flow rate at the exhaust port, thereby accurately determining whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition, laying the foundation for avoiding overheating and sticking to the pot.

[0149] Optionally, in the cooking control method provided in the embodiments of this application, the method further includes: controlling the first heating component 41 for heating the bottom 21 of the inner pot to perform a heating operation according to a first power until a second preset time is reached, and performing a step of judging whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition, wherein the second preset time is less than the total working time of the boiling stage set by the cooking function.

[0150] like Figure 4 As shown, the boiling stage can include a pre-boiling stage and a post-boiling stage. The pre-boiling stage is used to evaporate most of the water. The pre-boiling stage controls the first heating component 41 to perform a heating operation on the bottom 21 of the inner pot. The heat is transferred from the bottom to the top, which can achieve a better boiling effect. The second preset duration indicates the transition point between the pre-boiling stage and the post-boiling stage. When the boiling duration reaches the second preset duration, the post-boiling stage begins.

[0151] In the later stage of boiling, it is determined whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition. Since most of the water has evaporated in the later stage of boiling, it is possible to quickly determine whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition. If the preset temperature condition is reached, the heating mode is switched to mainly heat the side 24 of the inner pot to prevent the food at the bottom 21 of the inner pot from sticking to the pot due to overheating.

[0152] In this embodiment, the first heating component 41 is controlled to perform heating operation in the early stage of boiling, which can achieve a better boiling effect and evaporate most of the water. In the later stage of boiling, it can efficiently determine whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition, avoiding the waste of computing resources caused by starting the judgment in the early stage of boiling.

[0153] Optionally, in the cooking control method provided in the embodiments of this application, the method further includes: after controlling the first heating component 41 to perform a heating operation according to the first power until a second preset time is reached, controlling the first heating component 41 to perform a heating operation according to the second power, and performing a step of judging whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition, wherein the second power is greater than the first power.

[0154] The boiling stage can include a pre-boiling stage and a post-boiling stage. The pre-boiling stage is used to evaporate most of the water. During the pre-boiling stage, the first heating component 41 is controlled to perform a heating operation on the bottom 21 of the inner pot with a first power. The first power is set to a relatively low heating power to gently increase the temperature inside the pot, accelerate the evaporation of water on the surface of the food, and enable the food inside the pot to be heated evenly.

[0155] The second preset duration indicates the transition point between the early boiling stage and the late boiling stage. When the boiling duration reaches the second preset duration, the late boiling stage begins. In the late boiling stage, the first heating component 41 is controlled to perform heating operations at a higher second power to maintain or increase the temperature and promote further evaporation of water.

[0156] In the later stage of boiling, it is determined whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition. Since most of the water has evaporated in the later stage of boiling, and the second power is greater than the first power, the bottom 21 of the inner pot can produce a more obvious temperature change in the later stage of boiling, so as to accurately and efficiently determine whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition.

[0157] In this embodiment, during the boiling stage, heating is first performed at a lower first power. After a certain period of time, the heating is increased to a higher second power to continue heating. During this process, it continuously judges whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition, thus achieving the purpose of accurately and efficiently judging whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition.

[0158] Optionally, in the cooking control method provided in the embodiments of this application, the range of the first power is 150W to 1000W, and / or the range of the second power is 200W to 1500W.

[0159] The first power is the heating power of the first heating component 41 used to heat the bottom 21 of the inner pot during the early boiling stage. The range of the first power is set from 150W to 1000W, with an selectable range of 200W to 600W. For example, the first power can be selected from 300W, 400W, and 500W. The first power can be set according to the amount of rice in the inner pot 20. A lower first power is set when the amount of rice is small to prevent overheating, and a higher first power is set when the amount of rice is large to ensure efficient evaporation of water and even heating of the food.

[0160] The second power is the heating power of the first heating component 41 used to heat the bottom 21 of the inner pot during the later stage of boiling. The range of the second power is set from 200W to 1500W, with an selectable range of 300W to 800W. For example, the second power can be selected from 400W, 500W, 600W, and 700W. The second power can be set according to the amount of rice in the inner pot 20. A smaller second power is set when the amount of rice is small to prevent overheating, and a larger second power is set when the amount of rice is large to ensure efficient evaporation of water and even heating of the food.

[0161] This embodiment sets the range of the second power to be greater than the range of the first power, making the temperature change more obvious in the later stage of boiling, thereby more accurately determining whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition.

[0162] Optionally, in the cooking control method provided in this application embodiment, the method further includes: determining whether the temperature of the bottom 21 of the inner pot of the cooking appliance has reached a preset temperature condition after a second preset time period from the start of the boiling stage; wherein, the second preset time period is 4 minutes to 10 minutes. The second preset time period is less than the duration of the entire boiling stage, and can be half of the duration of the entire boiling stage. The second preset time period is set between 4 minutes and 10 minutes, that is, greater than or equal to 4 minutes and less than or equal to 10 minutes. For example, one of 5 minutes, 6 minutes, 7 minutes, 8 minutes, and 9 minutes can be selected.

[0163] In this embodiment, when the boiling period is maintained for 4 to 10 minutes, it is determined whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition, thus avoiding the waste of computing resources caused by starting the determination in the early stage of boiling.

[0164] Optionally, in the cooking control method provided in this application embodiment, controlling the second heating component 42 of the cooking appliance to heat the inner pot side 24 of the cooking appliance and controlling the temperature of the bottom 21 of the inner pot to be less than or equal to a first preset temperature value until entering the heat preservation stage includes: controlling the second heating component 42 to operate according to a third power, controlling the temperature of the inner pot side 24 of the cooking appliance to be within the target temperature range, and controlling the temperature of the bottom 21 of the inner pot to be less than or equal to the first preset temperature value, and entering the heat preservation stage, wherein the lower limit of the target temperature range is greater than the boiling point temperature.

[0165] For example, when the temperature of the bottom 21 of the inner pot is detected to reach the preset temperature condition, it means that the bottom 21 of the inner pot is about to reach the water-dry state. Since the bottom 21 of the inner pot is prone to starch deposition, it is easy to stick to the pot if it is overheated after reaching the water-dry state. After the food at the bottom 21 of the inner pot reaches the water-dry state, the second heating component 42, which mainly controls the cooking appliance, heats the side 24 of the inner pot with the third power. Since the side 24 of the inner pot is not prone to starch deposition, it will not overheat and cause sticking.

[0166] While controlling the second heating component 42 to heat the inner pot side 24 with the third power, it is necessary to control the temperature of the inner pot side 24 to stabilize it within the target temperature range. The lower limit of the target temperature range is higher than the boiling point temperature to ensure that the moisture on the surface of the food can evaporate effectively. The target temperature range also has an upper limit to prevent the food from overheating and causing uneven heating due to overheating of the inner pot side 24. On the other hand, the temperature of the inner pot bottom 21 is limited to keep the temperature of the inner pot side 24 below the first preset temperature value to prevent the inner pot bottom 21 from overheating and causing the food to stick to the pot.

[0167] This embodiment improves the overall uniformity of rice by controlling the temperature of the inner pot side 24 while heating the inner pot side 24, and effectively avoids sticking to the pot due to overheating of the inner pot bottom 21 by limiting the temperature of the inner pot bottom 21.

[0168] Optionally, in the cooking control method provided in this application embodiment, controlling the second heating component 42 of the cooking appliance to heat the inner pot side 24 of the cooking appliance and controlling the temperature of the bottom 21 of the inner pot to be less than or equal to a first preset temperature value until entering the heat preservation stage includes: controlling the second heating component 42 to operate at a third power and controlling the temperature of the inner pot side 24 of the cooking appliance to be within a target temperature range, wherein the lower limit of the target temperature range is greater than the boiling point temperature; controlling the first heating component 41 used to heat the bottom 21 of the inner pot to operate at a fourth power and controlling the temperature of the bottom 21 of the inner pot to be less than or equal to the first preset temperature value, entering the heat preservation stage, wherein the fourth power is less than the third power.

[0169] For example, when the temperature of the bottom 21 of the inner pot is detected to have reached the preset temperature condition, it indicates that the bottom 21 of the inner pot is about to dry out. Since the bottom 21 of the inner pot is prone to starch deposition, overheating after it dries out can easily cause food to stick. After the food at the bottom 21 of the inner pot has dried out, the second heating component 42 of the main control cooking appliance heats the side 24 of the inner pot with a third power. Since the side 24 of the inner pot is not prone to starch deposition, it will not overheat and cause food to stick. At the same time, it is necessary to control the temperature of the side 24 of the inner pot to stabilize it within the target temperature range. The lower limit of the target temperature range is higher than the boiling point temperature to ensure that the moisture on the surface of the food can evaporate effectively. The target temperature range also has an upper limit to avoid uneven heating of the food due to overheating of the side 24 of the inner pot.

[0170] It should be noted that after the water in the bottom 21 of the inner pot has dried, the second heating component 42 of the cooking appliance is mainly controlled to heat the side 24 of the inner pot. However, the first heating component 41 can also be controlled to heat the bottom 21 of the inner pot at the fourth power to improve cooking efficiency. Considering that the bottom 21 of the inner pot is prone to sediment buildup and there is a risk of sticking if it is overheated, in this case, on the one hand, the fourth power is set to be lower than the third power to avoid the bottom 21 of the inner pot from heating up too quickly and overheating. On the other hand, the temperature of the bottom 21 of the inner pot is limited to keep the temperature of the side 24 of the inner pot below the first preset temperature value to prevent the bottom 21 of the inner pot from overheating and sticking.

[0171] This embodiment uses high-power heating on the inner pot side 24 and low-power heating on the inner pot bottom 21, while controlling the temperature of both the inner pot side 24 and the inner pot bottom 21. This improves cooking efficiency and enhances the uniformity of food cooking, ensuring the best cooking results.

[0172] Optionally, in the cooking control method provided in the embodiments of this application, the third power ranges from 100W to 2000W, and / or the fourth power ranges from 0W to 2000W, and / or the target temperature ranges from the boiling point temperature to the boiling point temperature plus 40°C.

[0173] The third power refers to the heating power of the second heating component 42 used to heat the inner pot side 24 during the rice-cooking stage. The third power cannot be too low to avoid slow heating of the inner pot side 24, resulting in low cooking efficiency. Conversely, the third power cannot be too high to avoid rapid heating of the inner pot side 24, leading to uneven heating. The third power is set within the range of 100W to 2000W; for example, it can be selected from 500W, 1000W, or 1500W.

[0174] The fourth power is the heating power of the first heating component 41 used to heat the bottom 21 of the inner pot during the rice cooking stage. The fourth power should not be too high and should be much lower than the third power. This is to improve cooking efficiency while avoiding the bottom 21 of the inner pot from heating up too quickly, which could cause sticking due to overheating. The fourth power is set in the range of 0W to 500W. For example, the fourth power can be selected from 100W, 200W, 300W and 400W.

[0175] The target temperature range is the temperature limit range of the inner pot side 24. The temperature of the inner pot side 24 is controlled within the range of the boiling point temperature to the boiling point temperature plus 40°C. The boiling point temperature serves as the lower limit of the temperature of the inner pot side 24 (for example, 100°C), allowing surface moisture of the rice to evaporate effectively under high temperature conditions, promoting the migration of internal moisture. The boiling point temperature plus 40°C serves as the upper limit of the temperature of the inner pot side 24 (for example, 140°C), preventing the temperature of the inner pot side 24 from becoming too high, causing the outer rice grains to become too dry and affecting the overall taste. Optionally, the temperature of the inner pot side 24 can be set to be greater than or equal to the boiling point temperature plus, for example, 5°C, or less than or equal to the boiling point temperature plus 20°C. For example, with a boiling point temperature of 100°C, the temperature of the inner pot side 24 can be selected from 110°C, 120°C, and 130°C.

[0176] In this embodiment, a larger third power is set for the second heating component 42 to heat the inner pot side 24, thereby improving cooking efficiency. The temperature range of the inner pot side 24 is set to a suitable range to avoid the inner pot side 24 being too low and insufficient for heat replenishment, and also to avoid the inner pot side 24 being too high and uneven for heating. This promotes the moisture balance inside and outside the rice, enhances the heating uniformity of the rice, and improves the cooking effect. A smaller fourth power is set for the first heating component 41 to heat the inner pot bottom 21, thereby improving cooking efficiency and preventing sticking.

[0177] It should be noted that in this application Figures 4-7 This is a technical illustration, and the data is largely consistent with actual work data. Minor differences are due to specific settings that can be understood by those skilled in the field.

[0178] Optionally, in the cooking control method provided in the embodiments of this application, the temperature of the inner pot side 24 or the inner pot bottom 21 is measured by a non-contact detection device or a contact detection device. The non-contact detection device is at least an infrared imaging detection device, and the contact detection device is at least one of the following: a resistive temperature sensor or a capacitive temperature sensor.

[0179] In this embodiment, the temperature of the bottom 21 of the inner pot refers to the bottom temperature of the inner wall of the inner pot 20, and the temperature of the side 24 of the inner pot refers to the side temperature of the inner wall of the inner pot 20.

[0180] For example, the temperature can be directly measured by a contact detection device, which uses a retractable component to drive a temperature sensing component, such as an NTC (Negative Temperature Detector), thermocouple, or resistance temperature detector, to penetrate into the bottom or side of the inner wall of the inner pot 20 for contact temperature measurement.

[0181] For example, the average temperature can be directly measured by a non-contact detection device by measuring the temperature distribution map of the bottom or side of the inner wall of the inner pot 20 through an infrared imaging detection device, and the average temperature can be calculated.

[0182] The bottom and side temperatures of the inner wall of the inner pot 20 can also be measured indirectly. That is, the bottom and side temperatures of the outer wall of the inner pot 20 are measured first, and then converted into the bottom and side temperatures of the inner wall of the inner pot 20 according to the material and thickness of the inner pot 20.

[0183] For example, the bottom and side temperatures of the inner wall of the inner pot 20 can be indirectly measured using a contact-type detection device, such as an NTC, thermocouple, or resistance temperature detector. Taking the bottom of the outer wall of the inner pot 20 as an example, in one optional embodiment, a thin-film temperature sensor is coated or integrated on the bottom of the outer wall of the inner pot 20. When the temperature of the outer wall of the inner pot 20 changes, the sensor impedance changes accordingly. By monitoring the impedance change, the temperature sensing module can indirectly calculate the temperature of the bottom of the outer wall of the inner pot 20. In another optional embodiment, a capacitor electrode is provided on the bottom of the outer wall of the inner pot 20, and the capacitance change is detected in real time to indirectly calculate the temperature of the bottom of the outer wall of the inner pot 20.

[0184] For example, the bottom and side temperatures of the inner wall of the inner pot 20 can be indirectly measured using a non-contact detection device. Taking the bottom of the outer wall of the inner pot 20 as an example, in one optional approach, an infrared imaging detection device is used to acquire a temperature distribution map of the bottom of the outer wall of the inner pot 20 in real time and calculate the average temperature. The infrared imaging detection device can be positioned directly below the bottom of the outer wall of the inner pot 20, maintaining vertical alignment to ensure that the detection range covers the entire bottom, thereby improving the comprehensiveness and accuracy of temperature measurement.

[0185] This embodiment introduces a variety of temperature measuring devices to directly measure the temperature of the inner pot side 24 or the inner pot bottom 21, or indirectly measure the temperature of the inner pot side 24 or the inner pot bottom 21, laying the foundation for flexible temperature control during the cooking process.

[0186] It should be noted that the steps shown in the flowchart in the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions, and although a logical order is shown in the flowchart, in some cases the steps shown or described may be executed in a different order than that shown here.

[0187] Example 2

[0188] This application also provides a cooking control device. It should be noted that the cooking control device of this application can be used to execute the cooking control method provided in this application. The cooking control device provided in this application is described below.

[0189] According to an embodiment of this application, an apparatus for implementing the above-described cooking control method is also provided. Figure 8 This is a schematic diagram of a cooking control device according to an embodiment of this application, such as... Figure 8 As shown, the device includes:

[0190] The starting unit 802 is used to start the cooking function of the cooking appliance and perform a heating operation on the food inside the cooking appliance until it reaches the boiling stage.

[0191] The first judgment unit 804 is used to determine whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition.

[0192] The first control unit 806 is used to control the second heating component of the cooking appliance to heat the side of the inner pot of the cooking appliance when the temperature at the bottom of the inner pot reaches the preset temperature condition, and to control the temperature at the bottom of the inner pot to be less than or equal to the first preset temperature value until the heat preservation stage is entered, wherein the first preset temperature value is the sum of the boiling point temperature and the first temperature margin value, and the first temperature margin value is less than or equal to 3°C.

[0193] The cooking control device provided in this application embodiment activates the cooking function of the cooking appliance through a start unit 802, heating the ingredients inside the appliance until it reaches the boiling stage. A first judgment unit 804 determines whether the temperature at the bottom of the inner pot of the cooking appliance has reached a preset temperature condition. A first control unit 806, when the temperature at the bottom of the inner pot reaches the preset temperature condition, controls the second heating component of the cooking appliance to heat the side of the inner pot and controls the temperature at the bottom of the inner pot to be less than or equal to a first preset temperature value until it enters the heat preservation stage. The first preset temperature value is the sum of the boiling point temperature and a first temperature margin value, where the first temperature margin value is less than or equal to 3°C. This solves the problem in related technologies where cooking appliances with uncoated inner pots rely on bottom temperature control to prevent sticking, thus affecting cooking effect and speed. By controlling the second heating component to heat the side of the inner pot after the temperature at the bottom of the inner pot reaches the preset temperature condition and controlling the temperature at the bottom of the inner pot, the device achieves the effect of improving the overall uniformity of rice and increasing cooking efficiency while preventing sticking.

[0194] Optionally, in the cooking control device provided in the embodiments of this application, the first judgment unit 804 includes: a first judgment module, used to judge whether the temperature of the bottom of the inner pot reaches a second preset temperature value, wherein the second preset temperature value is the sum of the boiling point temperature and the second temperature margin value, and the second temperature margin value is greater than or equal to 4°C; and a first determination module, used to determine that the temperature of the bottom of the inner pot has reached the preset temperature condition when the temperature of the bottom of the inner pot reaches the second preset temperature value.

[0195] Optionally, in the cooking control device provided in this application embodiment, the first judgment unit 804 includes: a measurement module, used to measure the temperature of the bottom of the inner pot according to a time cycle to obtain the temperature under multiple time cycles; a second judgment module, used to determine whether the temperature difference of the bottom of the inner pot under two time cycles reaches a preset temperature difference value, wherein the two time cycles are two adjacent cycles, or there is at least one time cycle interval between the two time cycles; and a second determination module, used to determine that the temperature of the bottom of the inner pot reaches the preset temperature condition when the temperature difference under two time cycles reaches the preset temperature difference value.

[0196] Optionally, in the cooking control device provided in the embodiments of this application, the preset temperature difference is positively correlated with the heating power, negatively correlated with the amount of food, and positively correlated with the time difference between two time periods.

[0197] Optionally, in the cooking control device provided in the embodiments of this application, the time period ranges from 2 seconds to 90 seconds, and / or the preset temperature difference ranges from 0°C to 5°C.

[0198] Optionally, in the cooking control device provided in the embodiments of this application, when a temperature is collected within a time period, the collected temperature is determined as the temperature of that time period; when multiple temperatures are collected within a time period, the temperature of that time period is determined based on the central tendency of the multiple collected temperatures, wherein the central tendency is characterized by at least one of the following statistical values: arithmetic mean, weighted average, and median.

[0199] Optionally, in the cooking control device provided in the embodiments of this application, each time cycle has the same length, and / or the number of temperatures collected in each time cycle is the same.

[0200] Optionally, in the cooking control device provided in this application embodiment, the first determination unit 804 includes: a third determination module, used to determine a first preset time based on the amount of ingredients, the heating power of the boiling stage, and a first mapping relationship, wherein the first mapping relationship characterizes the relationship between the amount of ingredients, the heating power, and the time it takes for the bottom of the inner pot to reach a dry state during the boiling stage; a third determination module, used to determine whether the time to enter the boiling stage has reached the first preset time; and a fourth determination module, used to determine that the temperature at the bottom of the inner pot has reached a preset temperature condition when the time to enter the boiling stage has reached the first preset time.

[0201] Optionally, in the cooking control device provided in the embodiments of this application, the first mapping relationship is a relational expression, which represents the relationship between the time it takes for the bottom of the inner pot to reach the water-dry state and the amount of food and the heating power; or, the first mapping relationship is a relational table, which records the correspondence between the amount of food, the heating power and the time it takes for the bottom of the inner pot to reach the water-dry state.

[0202] Optionally, in the cooking control device provided in the embodiments of this application, the range of the first preset time is 4 minutes to 15 minutes.

[0203] Optionally, in the cooking control device provided in this application embodiment, the first judgment unit 804 includes: a query module, used to query a preset energy from a second mapping relationship based on the amount of ingredients, wherein the second mapping relationship represents the relationship between the amount of ingredients in the boiling stage and the energy used to reach the bottom of the inner pot when the water is dried up; a fourth judgment module, used to determine whether the energy used for heating operation after entering the boiling stage reaches the preset energy; and a fifth determination module, used to determine that the temperature of the bottom of the inner pot reaches the preset temperature condition when the energy used for heating operation reaches the preset energy.

[0204] Optionally, in the cooking control device provided in the embodiments of this application, the second mapping relationship is a relational expression, which represents the relationship between the energy used to reach the water-dry state at the bottom of the inner pot and the amount of food; or, the second mapping relationship is a relational table, which records the correspondence between the amount of food and the energy used to reach the water-dry state at the bottom of the inner pot.

[0205] Optionally, in the cooking control device provided in the embodiments of this application, the preset energy range is 10W to 200W.

[0206] Optionally, in the cooking control device provided in the embodiments of this application, the first determination unit 804 includes: a sixth determination module, used to determine that the temperature at the bottom of the inner pot has reached the preset temperature condition when the humidity change rate at the exhaust port of the cooking appliance is less than the preset humidity change rate; or, a seventh determination module, used to determine that the temperature at the bottom of the inner pot has reached the preset temperature condition when the gas flow rate change rate at the exhaust port of the cooking appliance is less than the preset gas flow rate change rate.

[0207] Optionally, in the cooking control device provided in the embodiments of this application, the device further includes: controlling a first heating component for heating the bottom of the inner pot to perform a heating operation according to a first power until a second preset time is reached, and performing a step of judging whether the temperature of the bottom of the inner pot has reached the preset temperature condition, wherein the second preset time is less than the total working time of the boiling stage set by the cooking function.

[0208] Optionally, in the cooking control device provided in the embodiments of this application, the device further includes: a second control unit, used to control the first heating component to perform a heating operation according to the first power until a second preset time is reached, and then control the first heating component to perform a heating operation according to the second power, and perform the step of judging whether the temperature of the bottom of the inner pot has reached the preset temperature condition, wherein the second power is greater than the first power.

[0209] Optionally, in the cooking control device provided in the embodiments of this application, the first power ranges from 150W to 1000W, and / or the second power ranges from 200W to 1500W.

[0210] Optionally, in the cooking control device provided in the embodiments of this application, the device further includes: a second judgment unit, used to determine whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition after the boiling stage begins and a second preset time has elapsed; wherein the second preset time is 4 minutes to 10 minutes.

[0211] Optionally, in the cooking control device provided in the embodiments of this application, the first control unit 806 includes: a first control module, used to control the second heating component to work according to the third power, control the temperature of the inner pot side of the cooking appliance to be within the target temperature range, and control the temperature of the bottom of the inner pot to be less than or equal to the first preset temperature value, and enter the heat preservation stage, wherein the lower limit of the target temperature range is greater than the boiling point temperature.

[0212] Optionally, in the cooking control device provided in the embodiments of this application, the first control unit 806 includes: a second control module, used to control the second heating component to operate at a third power, and to control the temperature of the inner pot side of the cooking appliance to be within a target temperature range, wherein the lower limit of the target temperature range is greater than the boiling point temperature; and a third control module, used to control the first heating component for heating the bottom of the inner pot to operate at a fourth power, and to control the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature value, and to enter the heat preservation stage, wherein the fourth power is less than the third power.

[0213] Optionally, in the cooking control device provided in the embodiments of this application, the third power ranges from 100W to 2000W, and / or the fourth power ranges from 0W to 2000W, and / or the target temperature ranges from the boiling point temperature to the boiling point temperature plus 40°C.

[0214] Optionally, in the cooking control device provided in the embodiments of this application, the temperature of the side or bottom of the inner pot is measured by a non-contact detection device or a contact detection device. The non-contact detection device is at least an infrared imaging detection device, and the contact detection device is at least one of the following: a resistive temperature sensor or a capacitive temperature sensor.

[0215] It should be noted that the above-mentioned units and modules correspond to the steps in Embodiment 1, and the instances and application scenarios implemented by the corresponding steps are the same, but are not limited to the content disclosed in Embodiment 1. It should be noted that the above-mentioned modules or units may be hardware components or software components stored in memory (e.g., memory 104) and processed by one or more processors (e.g., processors 102a, 102b, ..., 102n). The above-mentioned modules may also be part of a device and can run in the computer terminal 10 provided in Embodiment 1.

[0216] Example 3

[0217] Embodiments of this application may provide an electronic device. Figure 9 This is a structural block diagram of an electronic device according to an embodiment of this application. Figure 9 As shown, the electronic device may include: one or more ( Figure 9(Only one is shown) processor 1002, memory 1004, memory controller, and peripheral interface, wherein the peripheral interface is connected to the radio frequency module, audio module and display.

[0218] The memory can be used to store software programs and modules, such as the program instructions / modules corresponding to the methods and apparatus in the embodiments of this application. The processor executes various functional applications and data processing by running the software programs and modules stored in the memory, thereby implementing the above-described methods. The memory may include high-speed random access memory, and may also include non-volatile memory, such as one or more magnetic storage devices, flash memory, or other non-volatile solid-state memory. In some instances, the memory may further include memory remotely located relative to the processor, and these remote memories can be connected to the terminal via a network. Examples of such networks include, but are not limited to, the Internet, corporate intranets, local area networks, mobile communication networks, and combinations thereof.

[0219] The processor can access information and applications stored in memory via a transmission device to execute the steps of the cooking control method.

[0220] Those skilled in the art will understand that Figure 9 The structure shown is for illustrative purposes only. Electronic devices can also be smartphones, tablets, handheld computers, mobile internet devices (MIDs), PADs (tablet computers), and other terminal devices. Figure 9 This does not limit the structure of the aforementioned electronic device. For example, electronic devices may also include components that are more... Figure 9 The more or fewer components shown (such as network interfaces, display devices, etc.), or having the same Figure 9 The different configurations shown.

[0221] Those skilled in the art will understand that all or part of the steps in the various methods of the above embodiments can be implemented by a program instructing the hardware related to the terminal device. The program can be stored in a computer-readable storage medium, which may include: flash drive, read-only memory (ROM), random access memory (RAM), disk or optical disk, etc.

[0222] Example 4

[0223] Embodiments of this application also provide a storage medium. Optionally, in this embodiment, the storage medium can be used to store the program code executed by the cooking control method provided in Embodiment 1.

[0224] Optionally, in this embodiment, the storage medium may be located in any computer terminal in a group of computer terminals in a computer network, or in any mobile terminal in a group of mobile terminals.

[0225] This application also provides a computer program product, which, when executed on a data processing device, is a program adapted to perform the steps of a cooking control method.

[0226] The sequence numbers of the embodiments in this application are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0227] In the above embodiments of this application, the descriptions of each embodiment have different focuses. For parts not described in detail in a certain embodiment, please refer to the relevant descriptions of other embodiments.

[0228] In the several embodiments provided in this application, it should be understood that the disclosed technical content can be implemented in other ways. The device embodiments described above are merely illustrative; for example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the displayed or discussed mutual coupling, direct coupling, or communication connection may be through some interfaces; the indirect coupling or communication connection between units or modules may be electrical or other forms.

[0229] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0230] Furthermore, the functional units in the various embodiments of this application can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or as a software functional unit.

[0231] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this application, in essence, or the part that contributes to the prior art, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as a USB flash drive, read-only memory (ROM), random access memory (RAM), portable hard drive, magnetic disk, or optical disk.

[0232] The above description is only a preferred embodiment of this application. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of this application, and these improvements and modifications should also be considered within the scope of protection of this application.

Claims

1. A cooking control method, characterized in that, include: Start the cooking function of the cooking appliance to heat the ingredients inside the cooking appliance until it reaches the boiling stage; Determine whether the temperature at the bottom of the inner pot of the cooking appliance has reached the preset temperature condition; When the temperature at the bottom of the inner pot reaches the preset temperature condition, the second heating component of the cooking appliance is controlled to heat the side of the inner pot of the cooking appliance, and the temperature at the bottom of the inner pot is controlled to be less than or equal to the first preset temperature value until the heat preservation stage is entered. The first preset temperature value is the sum of the boiling point temperature and the first temperature margin value, and the first temperature margin value is less than or equal to 3°C.

2. The method according to claim 1, characterized in that, Determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: Determine whether the temperature at the bottom of the inner pot has reached a second preset temperature value, wherein the second preset temperature value is the sum of the boiling point temperature and the second temperature margin value, and the second temperature margin value is greater than or equal to 4°C. If the temperature at the bottom of the inner pot reaches the second preset temperature value, it is determined that the temperature at the bottom of the inner pot has reached the preset temperature condition.

3. The method according to claim 1, characterized in that, Determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: The temperature at the bottom of the inner pot is measured according to a time cycle to obtain the temperature under multiple time cycles; Determine whether the temperature difference at the bottom of the inner pot under two time periods reaches a preset temperature difference value, wherein the two time periods are two adjacent periods, or the two time periods are at least separated by one time period; If the temperature difference between the two time periods reaches the preset temperature difference, it is determined that the temperature at the bottom of the inner pot has reached the preset temperature condition.

4. The method according to claim 3, characterized in that, The preset temperature difference is positively correlated with the heating power, negatively correlated with the amount of food, and positively correlated with the time difference between the two time periods.

5. The method according to claim 3, characterized in that, The time period ranges from 2 seconds to 90 seconds, and / or the preset temperature difference ranges from 0°C to 5°C.

6. The method according to claim 3, characterized in that, When a temperature is collected within a time period, the collected temperature is determined as the temperature of that time period. When multiple temperatures are collected within a time period, the temperature of that time period is determined based on the central tendency of the collected multiple temperatures, wherein the central tendency is characterized by at least one of the following statistical values: arithmetic mean, weighted average, and median.

7. The method according to claim 6, characterized in that, Each time period has the same length, and / or the number of temperatures collected in each time period is the same.

8. The method according to claim 1, characterized in that, Determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: The first preset duration is determined based on the amount of ingredients, the heating power during the boiling stage, and the first mapping relationship, wherein the first mapping relationship characterizes the relationship between the amount of ingredients, the heating power, and the time it takes for the bottom of the inner pot to dry out during the boiling stage. Determine whether the time to enter the boiling stage has reached the first preset duration; If the time to enter the boiling stage reaches the first preset duration, the temperature at the bottom of the inner pot is determined to have reached the preset temperature condition.

9. The method according to claim 8, characterized in that, The first mapping relationship is a formula, which represents the relationship between the time it takes for the bottom of the inner pot to reach the dry state and the amount of food and the heating power. Alternatively, the first mapping relationship is a relation table, which records the correspondence between the amount of food, the heating power and the time it takes for the bottom of the inner pot to reach the dry state.

10. The method according to claim 8, characterized in that, The first preset duration ranges from 4 minutes to 15 minutes.

11. The method according to claim 1, characterized in that, Determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: The preset energy is queried from the second mapping relationship based on the amount of the ingredients, wherein the second mapping relationship represents the relationship between the amount of ingredients in the boiling stage and the energy used to reach the state where the bottom of the inner pot is dry. Determine whether the energy used for heating after entering the boiling stage reaches the preset energy. When the energy used in the heating operation reaches the preset energy, the temperature at the bottom of the inner pot is determined to have reached the preset temperature condition.

12. The method according to claim 11, characterized in that, The second mapping relationship is a formula, which represents the relationship between the energy used to dry the bottom of the inner pot and the amount of food. Alternatively, the second mapping relationship is a table, which records the correspondence between the amount of food and the energy used to dry the bottom of the inner pot.

13. The method according to claim 11, characterized in that, The preset energy range is 10W to 200W.

14. The method according to claim 1, characterized in that, Determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: If the humidity change rate at the exhaust port of the cooking appliance is less than the preset humidity change rate, the temperature at the bottom of the inner pot is determined to have reached the preset temperature condition. Alternatively, if the rate of change of gas flow at the exhaust port of the cooking appliance is less than the preset rate of change of gas flow, the temperature at the bottom of the inner pot is determined to have reached the preset temperature condition.

15. The method according to claim 1, characterized in that, The method further includes: The first heating component used to heat the bottom of the inner pot is controlled to perform a heating operation at a first power until a second preset time is reached. Then, a step is performed to determine whether the temperature of the bottom of the inner pot has reached the preset temperature condition. The second preset time is less than the total working time of the boiling stage set by the cooking function.

16. The method according to claim 15, characterized in that, The method further includes: After controlling the first heating component to perform a heating operation according to the first power until the second preset time is reached, the first heating component is controlled to perform a heating operation according to the second power, and the step of judging whether the temperature of the bottom of the inner pot has reached the preset temperature condition is executed, wherein the second power is greater than the first power.

17. The method according to claim 16, characterized in that, The first power ranges from 150W to 1000W, and / or the second power ranges from 200W to 1500W.

18. The method according to claim 1, characterized in that, The method further includes: After the boiling stage begins and a second preset time has elapsed, it is determined whether the temperature at the bottom of the inner pot of the cooking appliance has reached the preset temperature condition; wherein, the second preset time is 4 to 10 minutes.

19. The method according to claim 1, characterized in that, Controlling the second heating component of the cooking appliance to heat the side of the inner pot of the cooking appliance, and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature value until entering the heat preservation stage includes: The second heating component is controlled to operate at a third power, the temperature of the inner pot side of the cooking appliance is controlled to be within the target temperature range, and the temperature of the bottom of the inner pot is controlled to be less than or equal to the first preset temperature value, and the appliance enters the heat preservation stage, wherein the lower limit of the target temperature range is greater than the boiling point temperature.

20. The method according to claim 19, characterized in that, Controlling the second heating component of the cooking appliance to heat the side of the inner pot of the cooking appliance, and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature value until entering the heat preservation stage includes: The second heating component is controlled to operate at a third power, and the temperature of the inner pot side of the cooking appliance is controlled to be within a target temperature range, wherein the lower limit of the target temperature range is greater than the boiling point temperature. The first heating component used to heat the bottom of the inner pot is controlled to operate at a fourth power, and the temperature of the bottom of the inner pot is controlled to be less than or equal to the first preset temperature value, and the heat preservation stage is entered, wherein the fourth power is less than the third power.

21. The method according to claim 20, characterized in that, The third power ranges from 100W to 2000W, and / or the fourth power ranges from 0W to 2000W, and / or the target temperature ranges from the boiling point temperature to the boiling point temperature plus 40°C.

22. The method according to any one of claims 1 to 21, characterized in that, The temperature of the side or bottom of the inner pot is measured by a non-contact detection device or a contact detection device. The non-contact detection device is at least an infrared imaging detection device, and the contact detection device is at least one of the following: a resistive temperature sensor or a capacitive temperature sensor.

23. A cooking utensil, characterized in that, include: Inner pot, outer pot, and lid; A second heating component is disposed on the side of the inner pot and / or on the lid; The first heating element is located at the bottom of the inner pot; A controller for cooking food contained in the inner pot using the cooking control method according to any one of claims 1 to 22.

24. An electronic device comprising a memory and a processor, characterized in that, The memory stores a computer program, and the processor is configured to execute the cooking control method according to any one of claims 1 to 22 through the computer program.

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